Warm Chocolate Brownie Ice Cream (Printable version)

Rich fudgy brownie served warm alongside creamy vanilla ice cream and optional toppings.

# What you need:

→ Brownie

01 - 6 oz unsalted butter, melted
02 - 1 cup granulated sugar
03 - 1/2 cup light brown sugar
04 - 2 large eggs
05 - 1 tsp pure vanilla extract
06 - 3/4 cup all-purpose flour
07 - 2/3 cup unsweetened cocoa powder
08 - 1/2 tsp salt
09 - 3.5 oz dark chocolate, chopped

→ For Serving

10 - 8 scoops vanilla ice cream
11 - Optional: chocolate sauce
12 - Optional: chopped nuts
13 - Optional: fresh berries

# How To:

01 - Preheat oven to 350°F. Line an 8-inch square baking pan with parchment paper.
02 - In a large bowl, whisk together melted butter, granulated sugar, and brown sugar until glossy and combined.
03 - Add eggs and vanilla extract to the mixture, beating until smooth and slightly thickened.
04 - Sift flour, cocoa powder, and salt into the wet ingredients. Fold gently until just combined, avoiding overmixing.
05 - Stir in chopped dark chocolate evenly into the batter.
06 - Pour batter into prepared pan, smooth the surface, and bake for 22 to 25 minutes until edges are set but center remains slightly fudgy.
07 - Let brownies cool in the pan for 10 minutes before cutting into squares while still warm.
08 - Serve each warm brownie with a scoop of vanilla ice cream. Optionally, garnish with chocolate sauce, nuts, or fresh berries.

# Expert Advice:

01 -
  • It delivers that perfect contrast between warm, gooey brownie and cold, creamy ice cream in every spoonful.
  • The batter comes together in one bowl with no mixer required, so cleanup is blissfully simple.
  • You can make the brownies ahead and reheat them just before serving, which saved me more than once when friends showed up unexpectedly.
02 -
  • Do not overbake these brownies, pulling them out when the center still jiggles slightly is what creates that fudgy texture instead of a dry cake.
  • Using both granulated and brown sugar instead of just one type gives you a deeper, more complex sweetness that tastes homemade, not boxed.
  • Letting the brownies cool for exactly 10 minutes before cutting gives you clean edges without them falling apart or sticking to the knife.
03 -
  • Line your pan with parchment paper in both directions so you can lift the entire brownie slab out effortlessly and cut perfect squares on a cutting board.
  • Use a hot, dry knife to cut the brownies, wiping it clean between each slice to get those bakery-worthy edges.
  • If you want an extra glossy top, reserve a handful of chocolate chunks and press them gently into the batter right before baking.

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